GAMBHEER SINGH
Sharjah,United Arab Emirates
Summary
Highly-motivated Chef with dedicated work ethic and can-do attitude seeks opportunity to build upon strong menu creation, preparation and presentation skills. Thrives under pressure to run productive stations with high-quality output. Coaches' junior kitchen members to uplift team capabilities.
Highly-motivated Sous Chef with dedicated work ethic and can-do attitude seeks opportunity to build upon strong menu creation, preparation and presentation skills. Thrives under pressure to run productive stations with high-quality output. Coaches junior kitchen members to uplift team capabilities.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Jr. Sous Chef (Promoted)
Sheraton Sharjah Beach Resort and Spa
Sharjah
10.2022
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Performed at peak levels at all times to give team members goal to achieve.
- Sanitized equipment and kitchenware to comply with hygiene protocols.
- Assisted cooks to determine freshness and quality of dishes.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Built and maintained strong working relationship with staff across business.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Estimated cooking time to provide timely deliveries to customers.
Chef de parties (promoted)
Sheraton Sharjah Beach Resort and Spa
Sharjah
05.2021
Demi chef
Sheraton Sharjah UAE Beach Resort and Spa
Sharjah
10.2017
Sous chef
Dusit Thani Hotel
Dubai, United Arab Emirat
08.2025 - Current
- Managed inventory efficiently, minimising waste and optimising resource use.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Maintained high standards of food preparation by following recipes accurately.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Delegated tasks to junior chefs for efficient kitchen operations.
BQT and All Day Dining Sous Chef
Sheraton Sharjah Beach Resort and Spa
Sharjah, United Arab Emirates
08.2024 - 08.2025
- Keeping all working areas and surfaces clean and tidy and ensuring that all foods are produced in a safe and hygienic manner at all times.
- Preparing cooking high quality dishes with in the specialty section.
- Assisting the head chef and sous chef in creating menu items, recipes and developing dishes.
- Assisting with the management of health and safety.
- Managing and training commis chef.
- Monitoring portion and waste control.
- Making sure meals are prepared and presented on time.
- Responsible for completing all audit and quality standard documentation.
- Cooking fresh food in a high volume environment.
- Ensuring that brand standards are maintained.
- Extensive experience in safe food preparation rules and regulations, techniques and methods.
- Extensive knowledge of menu development, cost and food products, standard recipes and proper preparation.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
Commis chef
Melia Dubai International
Bur Dubai
10.2015 - 09.2017
Commis chef
DLF Golf course
Gurgaon, India
09.2013 - 10.2015
Commi chef
Palm Tree hotel
Gurgaon
06.2011 - 05.2013
Training
DLF City Club
Gurgaon
01.2010 - 07.2011
Job Trainee
DLF City Club
Gurgaon
07.2010 - 05.2011
Education
Bachelor of Arts - Arts
H.N.B Garhwal University
Master of Arts - Economics
H.N.B.Garhwal University
Skills
- Food allergens knowledge
- Commanding leadership style
- Problem solving
- Kitchen management
- Food preparation
- Staff training
- Menu development
- Understanding of regional cuisines
- Adapting to kitchen challenges
- Dietary requirements understanding
- Menu costing
- Attention to Detail
- Quality Assurance
- Kitchen staff rotas
- Special requests
Certification
- One year Diploma in Hotel Management from KIHM, Dehradun, India.
- Basic food hygiene certificate from Diversey Co. From Dubai.
- Level 2 basic food hygiene from Sheraton beach resort & spa by Marriott.
- Completed Sharjah food safety program GHP manager course
LANGUAGES
English Fluent
Hindi Fluent
Accomplishments
- Three time employee of the months.
- Sharjah municipality HACCP certificate.
- Seven year service with Sheraton Sharjah
- IELTS Certificate from IDP
FUNCTIONAL AREA
Ala cart, BQT Kitchen, All day dine inn, Cafetria, Ird kitchen.
Timeline
Sous chef
Dusit Thani Hotel
08.2025 - Current
BQT and All Day Dining Sous Chef
Sheraton Sharjah Beach Resort and Spa
08.2024 - 08.2025
Jr. Sous Chef (Promoted)
Sheraton Sharjah Beach Resort and Spa
10.2022
Chef de parties (promoted)
Sheraton Sharjah Beach Resort and Spa
05.2021
Demi chef
Sheraton Sharjah UAE Beach Resort and Spa
10.2017
Commis chef
Melia Dubai International
10.2015 - 09.2017
Commis chef
DLF Golf course
09.2013 - 10.2015
Commi chef
Palm Tree hotel
06.2011 - 05.2013
Job Trainee
DLF City Club
07.2010 - 05.2011
Training
DLF City Club
01.2010 - 07.2011
Bachelor of Arts - Arts
H.N.B Garhwal University
Master of Arts - Economics
H.N.B.Garhwal University